Creamy Potato And Leek Soup

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

35 min
Ready in

55 min

Difficulty
Price

Recipe
Comments (0)

Potato and leek soups are common in most of the cuisines of Europe. This version has a few subtle, extra touches that only a master chef like Joël Robuchon seems to be able to add.

Recipe's Ingredients

3 tablespoons butter
1 medium leekwhite portion with some green, well cleaned, 1/4" slices
¼ onion, 1/4" slices
fine salt and freshly ground white pepper
chervil leaves

250 g russet potatoes, peeled, 1/2" slices
20 g sandwich bread, 1/4" cubes
60 ml heavy cream
400 ml chicken stock

Recipe preparation steps
1

Heat 2 tablespoons butter in a saucepan over medium heat. Add the leek and onion slices. Sweat for about 10 minutes.
2

Add the potato slices and stock to the saucepan and bring to a boil. Reduce heat and simmer for about 25 minutes until the potatoes are tender.
3

In the meantime, fry the bread cubes in the last tablespoon of butter over medium-high heat until golden. Set aside.
4

Puree the soup in a blender. Strain back into the saucepan. Add cream and mix thoroughly. Season with salt and pepper. Reheat if necessary.
5

Divide soup among serving bowls. Decorate with chervil leaves and the fried bread cubes.
Ready !